Make and ice heart-shaped mini cakes. Prepare batter following recipe directions. Bake and cool cakes according to pan package directions. Place cakes on cooling grid over cookie pan.
Reserve 1/4 cup white icing for decorating cakes. Heat remaining icing in can in microwave at defrost setting (30% power) for 20-30 seconds; stir. Repeat until consistency of icing will pour. Use heated icing in a cut disposable bag to cover mini cakes. Let set in refrigerator until firm.
Decorate heart-shaped mini cakes. Divide reserved white icing in half. Tint one half rose and one half red. Use tip 4 and rose icing to outline top edge of heart. Pat flat using finger dipped in cornstarch. Position pink Sugar Pearls evenly spaced on outline.
Tint a portion of icing red. Use tip 4 and red icing to pipe in heart at center of cake. Pat smooth.